Drain the mozzarella, slice it, and pat each slice dry using a paper towel.

Place mozzarella between two slices of soft bread, add a pinch of salt, and press gently.

Prepare three bowls: one with beaten eggs, one with flour, and one with breadcrumbs.

Coat each sandwich in flour, then egg, then breadcrumbs.

Repeat with egg and breadcrumbs for a double coating, then chill for 30 minutes.

Heat oil in a pan over medium heat, (the best temperature for frying is 350-375F). If you don't have a thermometer, you can test if the oil is hot enough by dipping the tip of a wooden toothpick into it, if it bubbles steadily around it, the oil is ready for frying.

Fry sandwiches until golden and crispy, about 2–3 minutes per side.

Drain on paper towels.

Serve hot, with optional tomato sauce.